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Air Fryer Banana Bread Cookies

Air Fryer Banana Bread Cookies

4.75 from 8 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 12 Servings

Description

These easy air fryer banana bread cookies are made with just 4 ingredients — overripe bananas, oats, peanut butter, and chocolate chips. They taste like a slice of warm banana bread in cookie form, and they're ready in 16 minutes. Naturally gluten-free, no added sugar, and perfect for using up ripe bananas.

Ingredients 

  • 3 overripe bananas, mashed
  • 2 cups old-fashioned oats
  • ½ cup creamy peanut butter, chunky works too
  • ½ cup chocolate chips, mini or regular

Instructions

  • Mash the bananas. In a large mixing bowl, mash the 3 overripe bananas with a fork until almost smooth — a few small lumps are fine.
  • Mix the dough. Stir in the old-fashioned oats and peanut butter until fully combined. Gently fold in the chocolate chips.
  • Preheat the air fryer. Preheat your air fryer to 330°F (165°C). Line the basket with parchment paper or lightly grease an air-fryer-safe pan with cooking spray.
  • Scoop the cookies. Drop heaping tablespoons of dough onto the parchment, leaving about 1 inch between each cookie. Gently flatten the tops with the back of a spoon.
  • Air fry. Air fry at 330°F for 5–6 minutes, until the cookies are golden brown on top. Don't overcook — they firm up as they cool.
  • Cool and serve. Let the cookies rest in the basket for 2–3 minutes, then transfer to a wire rack. Best served slightly warm.

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Fork (for mashing)
  • Cookie scoop (1.5 tablespoon)
  • Parchment paper or air-fryer-safe pan

Notes

  • Banana ripeness is critical. The riper the banana, the sweeter the cookie. Look for bananas that are mostly brown.
  • Oven instructions: Bake at 325°F on a parchment-lined sheet for 12–15 minutes.
  • Gluten-free: Use certified gluten-free oats.
  • Vegan: Use dairy-free chocolate chips (Enjoy Life or Hu Kitchen).
  • Nut-free: Substitute sunflower seed butter for the peanut butter.
  • Storage: Room temp 2 days, fridge 5 days, freezer 3 months.

Nutrition

Serving: 1ServingCalories: 179kcalCarbohydrates: 23gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 47mgPotassium: 237mgFiber: 3gSugar: 9gVitamin A: 19IUVitamin C: 3mgCalcium: 19mgIron: 1mg